Enjoy this recipe for fish pie by celebrity chef Paul Mercurio.
Place fish fillets in to an oven proof rectangular dish and pour over the milk season with salt and black pepper then scatter tarragon over.
Cover tightly with alfoil and put into an oven at 180 degrees for about 8 – 10 minutes or until the fish is soft and flaking.
Remove fish from the milk and break into large flakes – remove and discard the skin from the ocean trout. (I leave the skin on for the poaching process as it adds extra flavour to the milk.) Set fish aside in a covered bowl to keep warm. Reserve the poaching liquid.
In a fry pan add a little olive oil and over medium heat fry the carrot, celery and leek until softened and slightly coloured.
Add the prawns and scallops and stir to combine with the veg and then continue to fry until the prawns and scallops are just cooked. Remove from the heat.
Make a rue – in a saucepan over moderate heat melt the butter.
Once it is foaming add the flour and stir to combine then continue to cook – stirring to cook the flour taste out of the rue.
Add the poaching liquid a little at a time until it is all combines and stir adding in the Dijon mustard, continue to stir over heat until sauce thickens then add a squeeze of lemon juice and the cheese.
Stir until the cheese is well melted and combined then remove from the heat.
Cut potatoes into eighths and bring to boil in a saucepan with salted water until tender.
Drain then mash the potatoes over gentle heat adding a little milk, cream and butter until you get the texture you require season with salt.
They should be creamy and buttery but not too firm or overly soft.
In an oven proof pie dish or ramekin with tall sides place the poached fish, the prawns and scallops with the vegetables add give it a bit of a mix then pour over the white sauce to just cover.
Give the mix a gentle stir so the sauce sinks right through the bottom of the dish.
Gently cover the entire top of the mix with the mashed potato making sure to use a spatula to scrape the mash over the side of the dish so as to seal the top.
Using a fork scrape it over the top of the mash to create a rough texture.
Bake in a hot oven – 220° – until the potato browns and crisps a little.
This recipe will make two individual pies in ramekins with a diameter of about 12cms.
Place equal amounts of fish into each ramekin along with 3 prawns and 4 scallops in each dish.